At the prophase of the pickled vegetable fermentation, the bacteria got a large number of growths with the growth of Lactic acid bacteria. But then the bacteria were restrained as the ph descends.
在蔬菜发酵前期，伴随着乳酸菌的生长，细菌也大量生长，而后随着pH值降低，细菌生长受到抑制。
At the prophase of the pickled vegetable fermentation, the bacteria got a large number of growths with the growth of Lactic acid bacteria. But then the bacteria were restrained as the ph descends.
在蔬菜发酵前期，伴随着乳酸菌的生长，细菌也大量生长，而后随着pH值降低，细菌生长受到抑制。
应用推荐